This is the only way I cook bacon now, thanks to ... a power outage.
The power went out 10 minutes after I’d put the bacon in the oven, and a quick peek determined I was still in the safety zone. So I decided to leave it in the oven and cook everything else on the grill. I popped a cast-iron pan on the grill, let it heat up for a few minutes, and with a good pat of butter, over-easy eggs were a snap. The sturdy country sourdough bread was easy to toast on the grill, and a little char was even desirable.
I now put the bacon in a 400-degree oven and set a timer for 10 minutes. I cut off the power when the bell goes off; I can forget about it and all will be well. Cooking bacon in the oven like this means you're rendering the fat low and slow, ensuring maximal crispiness.
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